Sunday, May 16, 2010

Fried Glass Noodles/Fried Tang Hoon

One noodle that I haven’t had in a long time is ‘glass noodle or Tang Hoon’. I never thought of cooking this until I saw it at Belachan's blog. I remember when I was young I had problem chewing and swallowing this type of noodles. I guess it is the chewy and slippery texture of it. You can either make soup or stir-fry this type of noodles. There is no right or wrong to this recipe and basically you can add whatever ingredients you have in hand for this stir-fry noodles.

1. Mix all the sauce ingredients in a bowl and set it aside. Heat up about 3 tbsp of oil in a wok. Add in the garlic and onion and stir-fry until fragrant and lightly brown.
2. Add in chicken and stir fry until it changes color. Add in carrot and stir-fry for a minute. Add in the shrimps and continue to stir-fry until the shrimps turn pink.
3. Add in the soft noodles and the sauce. Continue to toss and stir-fry until the sauce evaporate. Move all the noodles to the side of the wok add a bit of oil to the bottom of the wok and crack in the eggs. Scramble the eggs until half cook.
4. Toss back the noodles on top of the eggs. Add in the bean sprouts and continue to toss until well combined. Check seasonings. Dish out the noodles and garnish with some spring onions.

30 comments:

THis looks like the type of thing I'd be excited to order in a restaurant.I love glass noodles but have never cooked with them before. I will give this a try as soon as I can get some of these noodles.

This will be good for the orang yang akan sakit next week kan?I should omit the seafood and replace with chicken or pork,right?In my family when my mom was still around,it is a family tradition to have this as breakfast on the 1st day of CNY.I can't remember though what else were thrown in!!!!

I like stir-fried glass noodles with lots of veggies too! The texture can be so different in stir-fries and soups. In soups, glass noodles are smooth, soft and slippery vs in stir-fries, usually "dry" (cos they have absorbed all the sauce/gravy that they are cooked with) and more chewy.

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Gert..you have done a grat job on this noodle. I can never fry glass noodles..and I don;t know why. Yours look superb. Drooling now and salivating and at the same time HUNGRY....Btw I have a Sunshine Award for you :)http://elinluv.blogspot.com/2010/05/sunshine-award.html

I love fried tang hoon, too, besides the good old beehoon, kway teow. I love how yours is ... the simplicity and yet deliciousness! The only noodle I don't take is the kan-sui noodle ("yellow noodle"). Hahaha!

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I was born and raised in Malaysia and now live in Northern California, USA with my wonderful husband Carlos. I love to bake and cook. It is very relaxing and I find my creativity flowing in the kitchen. I creates this blog to record all my cooking and baking adventures and also share my tested recipes with you.
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